Herb-packed snapper
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Red snapper fillets; 4oz ea | |
| 2 | teaspoons | Chinese hot bean paste * |
| ¼ | cup | + 1 Tbsp parsley; chopped |
| 1 | tablespoon | Chives; chopped |
| 1 | tablespoon | Flour; all-purpose |
| 12 | Sundried tomato halves | |
| 1 | tablespoon | Olive oil |
| 1½ | tablespoon | Lemon juice |
| ½ | ounce | Pine nuts; toasted |
| 1 | clove | Garlic; minced |
Directions
1. With sharp knife, score skin of fillets several times. Spread bean paste evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper. Place wax paper over snapper and press down firmly. Set aside.
2. Cover tomatoes with ½ cup boiling water for 2 minutes, drain and reserve ¼ cup liquid. Chop tomatoes and set aside.
3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook 3 minutes longer, until cooked through. Remove snapper to plate and keep warm.
4, Stir the lemon juice and remaining 2 teaspoons oil into skillet.
Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through. Spoon sauce evenly over snapper.
Each serving provides: 1 FA, 3 P, 1½ V, 30 C. Per seruing: 202 cal, 26 g pro, 7 g fat, 9 g car, 164 mg sod, 42 mg chol.
*Found in Oriental food shops.
** Weight Watchers -- October 1991 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 11-06-95